Gordon Ramsay Beef Stroganoff Recipe

Step 4: Build the Sauce

Sprinkle flour. Stir 1 minute to cook it out. Slowly add half the broth—stir until smooth. Add the rest. Stir in Dijon mustard. Simmer until it thickens slightly.

Then—and only then—off the heat, stir in sour cream. Let the residual heat melt it in gently.

Step 5: Bring It Together

Beef goes back in—plus any resting juices. Simmer 1 minute to rewarm. Don’t cook it further.

Serve immediately over buttered egg noodles or al dente pasta. Chives on top if you want color.

What Gordon Ramsay Says About This Dish

“Get the color on the beef—fast—and then get it out.”
Exactly. Don’t cook it through in the pan. You want caramelized outsides, tender inside.

“It’s all about the mushrooms and the sauce picking up the beef flavor.”
That’s why you cook mushrooms in the same pan and deglaze those brown bits.

“Never boil sour cream—just kiss it with heat.”
That one line saved me from split sauces more than once.

What I Got Wrong (And How I Fixed It)

• I sliced the beef too thick. Took too long to cook, ended up gray and chewy.
• I added sour cream at a boil. Sauce split, looked curdled.
• I crowded the mushrooms. They sweated, didn’t brown—tasted watery.
• I used low-fat sour cream once. Never again. Full-fat or nothing.

Variations That Actually Hold Up

• Swap sour cream for crème fraîche – More stable, still tangy.
• Add smoked paprika – Adds warmth and color, especially if you’re skipping mustard.
• Use tagliatelle instead of noodles – Adds bite and richness.

Do not try this with stew beef or flank steak. You’ll regret it.

Pro Tips That Change the Game

• Rest the beef before slicing – Room temp meat cooks evenly.
• Deglaze the pan if it’s too dry – A splash of broth before flour can save the base.
• Use a wide pan – Crowding kills caramelization.
• If sauce’s too thick after reheating – Loosen with broth or pasta water, not cream.

Storage + Leftover Moves

Fridge: Airtight container, 3 days max.

Freezer: Yep, up to 2 months. Let cool fully first.

Reheat: Low and slow on the stove. Add broth to loosen. Microwaving ruins the texture—don’t do it.

Next-day move: Stir into risotto or stuff into a toasted sandwich with pickles and cheese.

FAQs – Covering Search Intent

Q: Can I use rotisserie chicken instead?
A: Technically, yes—but then it’s not Stroganoff. Still tasty. Just shred and add at the end.

Q: Why does Gordon Ramsay’s version taste richer?
A: It’s the pan technique. Building flavor in layers—from the beef fond to the browned mushrooms.

Q: Can I use Greek yogurt instead of sour cream?
A: Only full-fat. And watch the heat—it splits faster than sour cream.

Q: What mushrooms does Gordon use?
A: Chestnut or cremini—meaty, earthy, don’t go mushy.

Q: What pasta works best?
A: Egg noodles or tagliatelle. Something wide to catch that sauce.